300g Shortcrust pastry, rolled or a pre-baked pastry case
170g Condensed milk
150g Light brown soft sugar
100g Butter, melted
3 Eggs
¼ tsp Vanilla extract
150g Macadamia
80g Raspberries
Method
Preheat the oven to 170? (325?, gas mark 3 )
Skip to step 8 if using prebaked cases
Line each tin with the rolled pastry, gently pushing it in to the edges. Crimp or trim the edges if you wish.
Chill in the fridge for 10 minutes.
Cover the pastry lined tins with greaseproof paper, and weigh down with baking beads. This step is known as blind baking and the weight of the beads prevents air bubbles from forming.
Bake for 10 minutes, then remove the beads and repeat the 10 minutes.
Take the tins out of the oven and turn it down to 150 degrees Celsius.
To make the filling, whisk together everything, apart from the macadamias and raspberries, in a large mixing bowl.
Roughly chop half of the macadamias and add them to the mixture along with the whole nuts.
Pour the mixture in to the pastry cases then push in the raspberries.
Bake for 50 minutes of until the centre has the texture of thick custard. Smaller pies may need less time.
Notes
Serve with a sprinkling of icing sugar or a spoonful of cream. The filling can be baked separately in ramekins for a delicious simple dessert.
Recipe by A Life of Geekery at http://www.alifeofgeekery.co.uk/2015/08/macadamia-raspberry-pie.html